水产加工副产物源抗氧化肽的研究现状与展望
|
摘要
我国是水产资源大国,近年来的水产加工业发展较快,产生了大量水产品加工副产物。其中许多副产物的蛋白质含量较高,可通过酶解得到不同功能性活性肽,进而实现高值化的利用。提高对水产品加工副产物的利用不仅可以减少资源的浪费,提高资源利用率,而且对降低企业成本,增加企业经济效益,减少环境污染也具有重要现实意义。本文主要对水产品加工副产物制备抗氧化肽的来源、抗氧化肽分离纯化方法、抗氧化检测评价方法以及抗氧化肽作用机制的研究进展进行综述。
Our country is rich in aquatic resource. The fishery industry in China has developed rapidly and it led tothe great amount of by-product-remnants. Because of the high content of protein, the active peptides could beprepared by enzymatic hydrolysis to be utilized. The proper utilization of by-products is very significant as it canreduce the waste of aquatic resources, improve the additional value, lower the cost and increase the economicbenefit. In this paper, the sources of antioxidant peptides from by-products of aquatic product, isolation ofantioxidant peptides, detection of antioxidant activity and antioxidant mechanism were summarized.
Our country is rich in aquatic resource. The fishery industry in China has developed rapidly and it led tothe great amount of by-product-remnants. Because of the high content of protein, the active peptides could beprepared by enzymatic hydrolysis to be utilized. The proper utilization of by-products is very significant as it canreduce the waste of aquatic resources, improve the additional value, lower the cost and increase the economicbenefit. In this paper, the sources of antioxidant peptides from by-products of aquatic product, isolation ofantioxidant peptides, detection of antioxidant activity and antioxidant mechanism were summarized.
引文
[1]农业部渔业渔政管理局.2017中国渔业统计年鉴[M].北京:中国农业出版社,2017:17.Department of Fisheries and Fisheries,Ministry of Agriculture and Rural Affairs.China Fishery Statistical Yearbook[M].Beijing:China Agriculture Press,2017:17.
[2]Nikoo M,Benjakul S.Potential application of seafoodderived peptides as bifunctional ingredients,antioxidantcryoprotectant:a review[J].Journal of Functional Foods,2015,19:753-764.
[3]张慜,张俊.国内外低值淡水鱼加工与下脚料利用的研究进展[J].食品与生物技术学报,2006,25(5):115-120,126.Zhang M,Zhang J.A research review of low value freshwater fishes processing and their discards utilization[J].Journal of Food Science and Biotechnology,2006,25(5):115-120,126(in Chinese).
[4]Pal G K,Suresh P V.Sustainable valorisation of seafood by-products:recovery of collagen and development of collagen-based novel functional food ingredients[J].Innovative Food Science&Emerging Technologies,2016,37:201-215.
[5]Ambigaipalan P,Shahidi F.Bioactive peptides from shrimp shell processing discards:antioxidant and biological activities[J].Journal of Functional Foods,2017,34:7-17.
[6]林端权,郭泽镔,张怡,等.海洋生物活性肽的研究进展[J].食品工业科技,2016,37(18):367-373.Lin D Q,Guo Z B,Zhang Y,et al.Research progress on the marine bioactive peptides[J].Science and Technology of Food Industry,2016,37(18):367-373(in Chinese).
[7]蒋海萍,廖丹葵,童张法.抗氧化活性肽的研究进展[J].广西科学,2015,22(1):60-64.Jiang H P,Liao D K,Tong Z F.Research progress of antioxidative peptides[J].Guangxi Sciences,2015,22(1):60-64(in Chinese).
[8]吴晓洒,蔡路昀,曹爱玲,等.水产品加工废弃物中的蛋白及生物活性肽的研究进展[J].食品工业科技,2014,35(23):372-381.Wu X S,Cai L Y,Cao A L,et al.Research progress in protein and biological active peptides from the wastes of aquatic products processing[J].Science and Technology of Food Industry,2014,35(23):372-381(in Chinese).
[9]付万冬,杨会成,李碧清,等.我国水产品加工综合利用的研究现状与发展趋势[J].现代渔业信息,2009,24(12):3-5.Fu W D,Yang H C,Li B Q,et al.Research status and development trend for comprehensive utilization ofaquatic products processing in China[J].Modern Fisheries Information,2009,24(12):3-5(in Chinese).
[10]刘铭,刘玉环,王允圃,等.制备、纯化和鉴定生物活性肽的研究进展及应用[J].食品与发酵工业,2016,42(4):244-251.Liu M,Liu Y H,Wang Y P,et al.Research progress on production,purification and identification of bioactive peptides and its challenges in application[J].Food and Fermentation Industries,2016,42(4):244-251(in Chinese).
[11]张娅楠,赵利,袁美兰,等.水产品加工中蛋白酶的应用进展[J].食品安全质量检测学报,2014,5(11):3705-3710.Zhang Y N,Zhao L,Yuan M L,et al.Application progress of protease in processing of aquatic product[J].Journal of Food Safety&Quality,2014,5(11):3705-3710(in Chinese).
[12]Neves A C,Harnedy P A,O’Keeffe M B,FitzGerald RJ.Bioactive peptides from Atlantic salmon(Salmo salar)with angiotensin converting enzyme and dipeptidyl peptidase IV inhibitory,and antioxidant activities[J].Food Chemistry,2017,218:396-405.
[13]刘文颖,马永庆,金振涛,等.海洋胶原低聚肽体外抗氧化活性研究[J].食品工业,2010,31(6):9-13.Liu W Y,Ma Y Q,Jin Z T,et al.Antioxidant activities in vitro of marine collagen oligopeptides[J].The Food Industry,2010,31(6):9-13(in Chinese).
[14]张桢.罗非鱼加工副产物制备水产品调味基料的研究[D].青岛:中国海洋大学,2012:5-7.Zhang Z.Study on preparation of powder seasoning from tilapia by-products[D].Qingdao:Ocean University of China,2012:5-7(in Chinese).
[15]Xia G H,Shen X R,Liu Z,et al.Study on the emulsifying properties of tilapia skin gelatin[J].Advanced Materials Research,2013,690-693:1390-1394.
[16]原雪.罗非鱼鱼鳞胶原及其低聚肽的制备及纯化[D].福州:福建师范大学,2015:2-5.Yuan X.Study on preparation and purification of Tilapia Scale collagen and its oligopeptide[D].Fuzhou:Fujian Normal University,2015:2-5(in Chinese).
[17]Zhang Y F,Duan X,Zhuang Y L.Purification and characterization of novel antioxidant peptides from enzymatic hydrolysates of tilapia(Oreochromisniloticus)skin gelatin[J].Peptides,2012,38(1):13-21.
[18]夏虹.低值水产品及加工副产物高值化综合利用的研究进展[J].农业工程技术,2016,36(32):65-67.Xia H.Research progress in high-value comprehensive utilization of low-value aquatic products and byproducts[J].Agricultural Engineering Technology,2016,36(32):65-67(in Chinese).
[19]Cai L Y,Wu X S,Zhang Y H,et al.Purification and characterization of three antioxidant peptides from protein hydrolysate of grass carp(Ctenopharyngodon idella)skin[J].Journal of Functional Foods,2015,16:234-242.
[20]蔡康鹏,蔡水淋,吴靖娜,等.海洋贝类活性肽研究进展[J].渔业研究,2016,38(2):157-164.Cai K P,Cai S L,Wu J N,et al.Functional and bioactive properties of marine shellfish derived peptides:a review[J].Journal of Fisheries Research,2016,38(2):157-164(in Chinese).
[21]邓志程,吉宏武,曹文红,等.马氏珠母贝全脏器酶解产物体外抗氧化能力的初步研究[C]//中国食品科学技术学会第十一届年会论文集.杭州:中国食品科学技术学会,2014:121-122.Deng Z C,Ji H W,Gao W H,et al.Preliminary study on antioxidant activity in vitro of enzymatic hydrolysates from Pinctada martensii entrails[C].Abstracts of 11th Anunal Meeting of CIFST,2014:121-122.
[22]李荣乔.菠萝蛋白酶酶解海湾扇贝裙边制备抗氧化肽的研究[D].保定:河北农业大学,2014:4-7.Li R Q.Preparation of antioxidant peptides from scallop skirt of Argopecten irradians by bromelain hydrolysis[D].Baoding:Agricultural University of Hebei,2014:4-7(in Chinese).
[23]金坤.皱纹盘鲍性腺抗氧化肽的制备及其活性分析[D].厦门:集美大学,2014:4-6.Jin K.Preparation and research on antioxidant peptides from hydrolysates of Pacific abalone(Haliotis discus hannai)gonads[D].Xiamen:JiMei University,2014:4-6(in Chinese).
[24]Sila A,Sayari N,Balti R,et al.Biochemical and antioxidant properties of peptidic fraction of carotenoproteins generated from shrimp by-products by enzymatic hydrolysis[J].Food Chemistry,2014,148:445-452.
[25]Mendis E,Rajapakse N,Byun H G,et al.Investigationof jumbo squid(Dosidicus gigas)skin gelatin peptides for their in vitro antioxidant effects[J].Life Sciences,2005,77(17):2166-2178.
[26]Giménez B,Alemán A,Montero P,et al.Antioxidant and functional properties of gelatin hydrolysates obtained from skin of sole and squid[J].Food Chemistry,2009,114(3):976-983.
[27]Bougatef A,Nedjar-Arroume N,Manni L,et al.Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle(Sardinella aurita)by-products proteins[J].Food Chemistry,2010,118(3):559-565.
[28]Ahn C B,Kim J G,Je J Y.Purification and antioxidant properties of octapeptide from salmon byproduct protein hydrolysate by gastrointestinal digestion[J].Food Chemistry,2014,147:78-83.
[29]Jai Ganesh R,Nazeer R A,Sampath Kumar N S.Purification and identification of antioxidant peptide from black pomfret,Parastromateus niger(Bloch,1975)viscera protein hydrolysate[J].Food Science and Biotechnology,2011,20(4):1087-1094.
[30]Chi C F,Wang B,Wang Y M,et al.Isolation and characterization of three antioxidant peptides from protein hydrolysate of bluefin leatherjacket(Navodon septentrionalis)heads[J].Journal of Functional Foods,2015,12:1-10.
[31]Saidi S,Deratani A,Belleville M P,et al.Antioxidant properties of peptide fractions from tuna dark muscle protein by-product hydrolysate produced by membrane fractionation process[J].Food Research International,2014,65:329-336.
[32]Pan X,Zhao Y Q,Hu F Y,et al.Preparation and identification of antioxidant peptides from protein hydrolysate of skate(Raja porosa)cartilage[J].Journal of Functional Foods,2016,25:220-230.
[33]Cho J Y,Kim J K.Isolation and identification of a novel algicidal peptide from mackerel muscle hydrolysate[J].Journal of Chromatography B,2018,1093-1094:39-46.
[34]Liang Q F,Wang L,He Y Q,et al.Hydrolysis kinetics and antioxidant activity of collagen under simulated gastrointestinal digestion[J].Journal of Functional Foods,2014,11:493-499.
[35]张君慧,张晖,王兴国,等.抗氧化活性肽的研究进展[J].中国粮油学报,2008,23(6):227-233.Zhang J H,Zhang H,Wang X G,et al.Advancement of research on antioxidant peptides[J].Journal of the Chinese Cereals and Oils Association,2008,23(6):227-233 (in Chinese).
[36]张开平,苏仕林,刘燕丽,等.生物活性肽功能及制备方法的研究进展[J].农产品加工,2015(6):61-64.Zhang K P,Su S L,Liu Y L,et al.Research progress on function and preparation of bioactive peptides[J].Farm Products Processing,2015(6):61-64(in Chinese).
[37]Sarmadi B H,Ismail A.Antioxidative peptides from food proteins:a review[J].Peptides,2010,31(10):1949-1956.
[38]Najafian L,Babji A S.A review of fish-derived antioxidant and antimicrobial peptides:Their production,assessment,and applications[J].Peptides,2012,33(1):178-185.
[39]Zhuang Y L,Sun L P.Preparation of reactive oxygen scavenging peptides from tilapia(Oreochromis niloticus)skin gelatin:optimization using response surface methodology[J].Journal of Food Science,2011,76(3):C483-C489.
[40]Shavandi A,Hu Z H,Teh S,et al.Antioxidant and functional properties of protein hydrolysates obtained from squid pen chitosan extraction effluent[J].Food Chemistry,2017,227:194-201.
[41]Jeevithan E,Zhang J Y,Wang N P,et al.Physicochemical,antioxidant and intestinal absorption properties of whale shark type-II collagen based on its solubility with acid and pepsin[J].Process Biochemistry,2015,50(3):463-472.
[42]Sila A,Bougatef A.Antioxidant peptides from marine by-products:isolation,identification and application in food systems.A review[J].Journal of Functional Foods,2016,21:10-26.
[43]Sun L P,Zhang Y F,Zhuang Y L.Antiphotoaging effect and purification of an antioxidant peptide from tilapia(Oreochromis niloticus)gelatin peptide[J].Journal of Functional Foods,2013,5(1):154-162.
[44]Kamoun Z,Kamoun A S,Bougatef A,et al.Efficacy of sardinelle protein hydrolysate to alleviate ethanolinduced oxidative stress in the heart of adult rats[J].Journal of Food Science,2012,77(8):T156-T162.
[45]Kim S K,Kim Y T,Byun H G,et al.Isolation and characterization of antioxidative peptides from gelatinhydrolysate of Alaska pollack skin[J].Journal of Agricultural and Food Chemistry,2001,49(4):1984-1989.
[46]包斌,德力格尔桑,许勤.抗氧化肽的研究进展[J].内蒙古农业大学学报,2004,25(1):121-124.Bao B,Deligersang,Xu Q.Advances in study on antioxidative peptide[J].Journal of Inner Mongolia Agricultural University,2004,25(1):121-124(in Chinese).
[47]冯建慧,曹爱玲,蔡路昀,等.鱼类副产物中抗氧化肽及活性机理研究进展[J].食品工业科技,2016,37(15):365-369,374.Feng J H,Cao A L,Cai L Y,et al.Research progress of antioxidant peptides from fish byproduct and its active mechanism[J].Science and Technology of Food Industry,2016,37(15):365-369,374.
[48]张晖,唐文婷,王立,等.抗氧化肽的构效关系研究进展[J].食品与生物技术学报,2013,32(7):673-679.Zhang H,Tang W T,Wang L,et al.Review on structure-activity relationship of antioxidative peptides[J].Journal of Food Science and Biotechnology,2013,32(7):673-679(in Chinese).
[49]Nalinanon S,Benjakul S,Kishimura H,et al.Functionalities and antioxidant properties of protein hydrolysates from the muscle of ornate threadfin bream treated with pepsin from skipjack tuna[J].Food Chemistry,2011,124(4):1354-1362.
[50]Phanturat P,Benjakul S,Visessanguan W,et al.Use of pyloric caeca extract from bigeye snapper(Priacanthus macracanthus)for the production of gelatin hydrolysate with antioxidative activity[J].LWT-Food Science and Technology,2010,43(1):86-97.
[51]Samaranayaka A G P,Li-Chan E C Y.Autolysis-assisted production of fish protein hydrolysates with antioxidant properties from Pacific hake(Merluccius productus)[J].Food Chemistry,2008,107(2):768-776.
[52]Saiga A,Tanabe S,Nishimura T.Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment[J].Journal of Agricultural and Food Chemistry,2003,51(12):3661-3667.
[53]谭洪亮,郁迪,王斌,等.金枪鱼鱼骨胶原肽的制备及抗氧化活性研究[J].水产学报,2014,38(1):143-148.Tan H L,Yu D,Wang B,et al.Preparation and evaluation of an antioxidant peptide from collagen hydrolysate of skipjack tuna fishbone[J].Journal of Fisheries of China,2014,38(1):143-148(in Chinese).
[54]Blokhina O,Virolainen E,Fagerstedt K V.Antioxidants,oxidative damage and oxygen deprivation stress:a review[J].Annals of Botany,2003,91(2):179-194.
[55]Liu W,Wang H Y,Pang X B,et al.Characterization and antioxidant activity of two low-molecular-weight polysaccharides purified from the fruiting bodies of Ganoderma lucidum[J].International Journal of Biological Macromolecules,2010,46(4):451-457.
[56]Shameem N,Kamili A N,Ahmad M,et al.Radical scavenging potential and DNA damage protection of wild edible mushrooms of Kashmir Himalaya[J].Journal of the Saudi Society of Agricultural Sciences,2017,16(4):314-321.
[57]Rossi M,Caruso F,Antonioletti R,et al.Scavenging of hydroxyl radical by resveratrol and related natural stilbenes after hydrogen peroxide attack on DNA[J].Chemico-Biological Interactions,2013,206(2):175-185.
[58]Qian Z J,Jung W K,Byun H G,et al.Protective effect of an antioxidative peptide purified from gastrointestinal digests of oyster,Crassostrea gigas against free radical induced DNA damage[J].Bioresource Technology,2008,99(9):3365-3371.
[59]Kim S Y,Je J Y,Kim S K.Purification and characterization of antioxidant peptide from hoki(Johnius belengerii)frame protein by gastrointestinal digestion[J].The Journal of Nutritional Biochemistry,2007,18(1):31-38.
[60]Wu W F,Li B F,Hou H,et al.Identification of ironchelating peptides from Pacific cod skin gelatin and the possible binding mode[J].Journal of Functional Foods,2017,35:418-427.
[61]徐兆刚,董周永,周亚军,等.抗氧化肽及其抗氧化活性评价方法研究[J].中国果菜,2014,34(4):55-58.Xu Z G,Dong Z Y,Zhou Y J,et al.Research progress of antioxidant peptides and antioxidant activity evaluation methods[J].China Fruit Vegetable,2014,34(4):55-58(in Chinese).
[2]Nikoo M,Benjakul S.Potential application of seafoodderived peptides as bifunctional ingredients,antioxidantcryoprotectant:a review[J].Journal of Functional Foods,2015,19:753-764.
[3]张慜,张俊.国内外低值淡水鱼加工与下脚料利用的研究进展[J].食品与生物技术学报,2006,25(5):115-120,126.Zhang M,Zhang J.A research review of low value freshwater fishes processing and their discards utilization[J].Journal of Food Science and Biotechnology,2006,25(5):115-120,126(in Chinese).
[4]Pal G K,Suresh P V.Sustainable valorisation of seafood by-products:recovery of collagen and development of collagen-based novel functional food ingredients[J].Innovative Food Science&Emerging Technologies,2016,37:201-215.
[5]Ambigaipalan P,Shahidi F.Bioactive peptides from shrimp shell processing discards:antioxidant and biological activities[J].Journal of Functional Foods,2017,34:7-17.
[6]林端权,郭泽镔,张怡,等.海洋生物活性肽的研究进展[J].食品工业科技,2016,37(18):367-373.Lin D Q,Guo Z B,Zhang Y,et al.Research progress on the marine bioactive peptides[J].Science and Technology of Food Industry,2016,37(18):367-373(in Chinese).
[7]蒋海萍,廖丹葵,童张法.抗氧化活性肽的研究进展[J].广西科学,2015,22(1):60-64.Jiang H P,Liao D K,Tong Z F.Research progress of antioxidative peptides[J].Guangxi Sciences,2015,22(1):60-64(in Chinese).
[8]吴晓洒,蔡路昀,曹爱玲,等.水产品加工废弃物中的蛋白及生物活性肽的研究进展[J].食品工业科技,2014,35(23):372-381.Wu X S,Cai L Y,Cao A L,et al.Research progress in protein and biological active peptides from the wastes of aquatic products processing[J].Science and Technology of Food Industry,2014,35(23):372-381(in Chinese).
[9]付万冬,杨会成,李碧清,等.我国水产品加工综合利用的研究现状与发展趋势[J].现代渔业信息,2009,24(12):3-5.Fu W D,Yang H C,Li B Q,et al.Research status and development trend for comprehensive utilization ofaquatic products processing in China[J].Modern Fisheries Information,2009,24(12):3-5(in Chinese).
[10]刘铭,刘玉环,王允圃,等.制备、纯化和鉴定生物活性肽的研究进展及应用[J].食品与发酵工业,2016,42(4):244-251.Liu M,Liu Y H,Wang Y P,et al.Research progress on production,purification and identification of bioactive peptides and its challenges in application[J].Food and Fermentation Industries,2016,42(4):244-251(in Chinese).
[11]张娅楠,赵利,袁美兰,等.水产品加工中蛋白酶的应用进展[J].食品安全质量检测学报,2014,5(11):3705-3710.Zhang Y N,Zhao L,Yuan M L,et al.Application progress of protease in processing of aquatic product[J].Journal of Food Safety&Quality,2014,5(11):3705-3710(in Chinese).
[12]Neves A C,Harnedy P A,O’Keeffe M B,FitzGerald RJ.Bioactive peptides from Atlantic salmon(Salmo salar)with angiotensin converting enzyme and dipeptidyl peptidase IV inhibitory,and antioxidant activities[J].Food Chemistry,2017,218:396-405.
[13]刘文颖,马永庆,金振涛,等.海洋胶原低聚肽体外抗氧化活性研究[J].食品工业,2010,31(6):9-13.Liu W Y,Ma Y Q,Jin Z T,et al.Antioxidant activities in vitro of marine collagen oligopeptides[J].The Food Industry,2010,31(6):9-13(in Chinese).
[14]张桢.罗非鱼加工副产物制备水产品调味基料的研究[D].青岛:中国海洋大学,2012:5-7.Zhang Z.Study on preparation of powder seasoning from tilapia by-products[D].Qingdao:Ocean University of China,2012:5-7(in Chinese).
[15]Xia G H,Shen X R,Liu Z,et al.Study on the emulsifying properties of tilapia skin gelatin[J].Advanced Materials Research,2013,690-693:1390-1394.
[16]原雪.罗非鱼鱼鳞胶原及其低聚肽的制备及纯化[D].福州:福建师范大学,2015:2-5.Yuan X.Study on preparation and purification of Tilapia Scale collagen and its oligopeptide[D].Fuzhou:Fujian Normal University,2015:2-5(in Chinese).
[17]Zhang Y F,Duan X,Zhuang Y L.Purification and characterization of novel antioxidant peptides from enzymatic hydrolysates of tilapia(Oreochromisniloticus)skin gelatin[J].Peptides,2012,38(1):13-21.
[18]夏虹.低值水产品及加工副产物高值化综合利用的研究进展[J].农业工程技术,2016,36(32):65-67.Xia H.Research progress in high-value comprehensive utilization of low-value aquatic products and byproducts[J].Agricultural Engineering Technology,2016,36(32):65-67(in Chinese).
[19]Cai L Y,Wu X S,Zhang Y H,et al.Purification and characterization of three antioxidant peptides from protein hydrolysate of grass carp(Ctenopharyngodon idella)skin[J].Journal of Functional Foods,2015,16:234-242.
[20]蔡康鹏,蔡水淋,吴靖娜,等.海洋贝类活性肽研究进展[J].渔业研究,2016,38(2):157-164.Cai K P,Cai S L,Wu J N,et al.Functional and bioactive properties of marine shellfish derived peptides:a review[J].Journal of Fisheries Research,2016,38(2):157-164(in Chinese).
[21]邓志程,吉宏武,曹文红,等.马氏珠母贝全脏器酶解产物体外抗氧化能力的初步研究[C]//中国食品科学技术学会第十一届年会论文集.杭州:中国食品科学技术学会,2014:121-122.Deng Z C,Ji H W,Gao W H,et al.Preliminary study on antioxidant activity in vitro of enzymatic hydrolysates from Pinctada martensii entrails[C].Abstracts of 11th Anunal Meeting of CIFST,2014:121-122.
[22]李荣乔.菠萝蛋白酶酶解海湾扇贝裙边制备抗氧化肽的研究[D].保定:河北农业大学,2014:4-7.Li R Q.Preparation of antioxidant peptides from scallop skirt of Argopecten irradians by bromelain hydrolysis[D].Baoding:Agricultural University of Hebei,2014:4-7(in Chinese).
[23]金坤.皱纹盘鲍性腺抗氧化肽的制备及其活性分析[D].厦门:集美大学,2014:4-6.Jin K.Preparation and research on antioxidant peptides from hydrolysates of Pacific abalone(Haliotis discus hannai)gonads[D].Xiamen:JiMei University,2014:4-6(in Chinese).
[24]Sila A,Sayari N,Balti R,et al.Biochemical and antioxidant properties of peptidic fraction of carotenoproteins generated from shrimp by-products by enzymatic hydrolysis[J].Food Chemistry,2014,148:445-452.
[25]Mendis E,Rajapakse N,Byun H G,et al.Investigationof jumbo squid(Dosidicus gigas)skin gelatin peptides for their in vitro antioxidant effects[J].Life Sciences,2005,77(17):2166-2178.
[26]Giménez B,Alemán A,Montero P,et al.Antioxidant and functional properties of gelatin hydrolysates obtained from skin of sole and squid[J].Food Chemistry,2009,114(3):976-983.
[27]Bougatef A,Nedjar-Arroume N,Manni L,et al.Purification and identification of novel antioxidant peptides from enzymatic hydrolysates of sardinelle(Sardinella aurita)by-products proteins[J].Food Chemistry,2010,118(3):559-565.
[28]Ahn C B,Kim J G,Je J Y.Purification and antioxidant properties of octapeptide from salmon byproduct protein hydrolysate by gastrointestinal digestion[J].Food Chemistry,2014,147:78-83.
[29]Jai Ganesh R,Nazeer R A,Sampath Kumar N S.Purification and identification of antioxidant peptide from black pomfret,Parastromateus niger(Bloch,1975)viscera protein hydrolysate[J].Food Science and Biotechnology,2011,20(4):1087-1094.
[30]Chi C F,Wang B,Wang Y M,et al.Isolation and characterization of three antioxidant peptides from protein hydrolysate of bluefin leatherjacket(Navodon septentrionalis)heads[J].Journal of Functional Foods,2015,12:1-10.
[31]Saidi S,Deratani A,Belleville M P,et al.Antioxidant properties of peptide fractions from tuna dark muscle protein by-product hydrolysate produced by membrane fractionation process[J].Food Research International,2014,65:329-336.
[32]Pan X,Zhao Y Q,Hu F Y,et al.Preparation and identification of antioxidant peptides from protein hydrolysate of skate(Raja porosa)cartilage[J].Journal of Functional Foods,2016,25:220-230.
[33]Cho J Y,Kim J K.Isolation and identification of a novel algicidal peptide from mackerel muscle hydrolysate[J].Journal of Chromatography B,2018,1093-1094:39-46.
[34]Liang Q F,Wang L,He Y Q,et al.Hydrolysis kinetics and antioxidant activity of collagen under simulated gastrointestinal digestion[J].Journal of Functional Foods,2014,11:493-499.
[35]张君慧,张晖,王兴国,等.抗氧化活性肽的研究进展[J].中国粮油学报,2008,23(6):227-233.Zhang J H,Zhang H,Wang X G,et al.Advancement of research on antioxidant peptides[J].Journal of the Chinese Cereals and Oils Association,2008,23(6):227-233 (in Chinese).
[36]张开平,苏仕林,刘燕丽,等.生物活性肽功能及制备方法的研究进展[J].农产品加工,2015(6):61-64.Zhang K P,Su S L,Liu Y L,et al.Research progress on function and preparation of bioactive peptides[J].Farm Products Processing,2015(6):61-64(in Chinese).
[37]Sarmadi B H,Ismail A.Antioxidative peptides from food proteins:a review[J].Peptides,2010,31(10):1949-1956.
[38]Najafian L,Babji A S.A review of fish-derived antioxidant and antimicrobial peptides:Their production,assessment,and applications[J].Peptides,2012,33(1):178-185.
[39]Zhuang Y L,Sun L P.Preparation of reactive oxygen scavenging peptides from tilapia(Oreochromis niloticus)skin gelatin:optimization using response surface methodology[J].Journal of Food Science,2011,76(3):C483-C489.
[40]Shavandi A,Hu Z H,Teh S,et al.Antioxidant and functional properties of protein hydrolysates obtained from squid pen chitosan extraction effluent[J].Food Chemistry,2017,227:194-201.
[41]Jeevithan E,Zhang J Y,Wang N P,et al.Physicochemical,antioxidant and intestinal absorption properties of whale shark type-II collagen based on its solubility with acid and pepsin[J].Process Biochemistry,2015,50(3):463-472.
[42]Sila A,Bougatef A.Antioxidant peptides from marine by-products:isolation,identification and application in food systems.A review[J].Journal of Functional Foods,2016,21:10-26.
[43]Sun L P,Zhang Y F,Zhuang Y L.Antiphotoaging effect and purification of an antioxidant peptide from tilapia(Oreochromis niloticus)gelatin peptide[J].Journal of Functional Foods,2013,5(1):154-162.
[44]Kamoun Z,Kamoun A S,Bougatef A,et al.Efficacy of sardinelle protein hydrolysate to alleviate ethanolinduced oxidative stress in the heart of adult rats[J].Journal of Food Science,2012,77(8):T156-T162.
[45]Kim S K,Kim Y T,Byun H G,et al.Isolation and characterization of antioxidative peptides from gelatinhydrolysate of Alaska pollack skin[J].Journal of Agricultural and Food Chemistry,2001,49(4):1984-1989.
[46]包斌,德力格尔桑,许勤.抗氧化肽的研究进展[J].内蒙古农业大学学报,2004,25(1):121-124.Bao B,Deligersang,Xu Q.Advances in study on antioxidative peptide[J].Journal of Inner Mongolia Agricultural University,2004,25(1):121-124(in Chinese).
[47]冯建慧,曹爱玲,蔡路昀,等.鱼类副产物中抗氧化肽及活性机理研究进展[J].食品工业科技,2016,37(15):365-369,374.Feng J H,Cao A L,Cai L Y,et al.Research progress of antioxidant peptides from fish byproduct and its active mechanism[J].Science and Technology of Food Industry,2016,37(15):365-369,374.
[48]张晖,唐文婷,王立,等.抗氧化肽的构效关系研究进展[J].食品与生物技术学报,2013,32(7):673-679.Zhang H,Tang W T,Wang L,et al.Review on structure-activity relationship of antioxidative peptides[J].Journal of Food Science and Biotechnology,2013,32(7):673-679(in Chinese).
[49]Nalinanon S,Benjakul S,Kishimura H,et al.Functionalities and antioxidant properties of protein hydrolysates from the muscle of ornate threadfin bream treated with pepsin from skipjack tuna[J].Food Chemistry,2011,124(4):1354-1362.
[50]Phanturat P,Benjakul S,Visessanguan W,et al.Use of pyloric caeca extract from bigeye snapper(Priacanthus macracanthus)for the production of gelatin hydrolysate with antioxidative activity[J].LWT-Food Science and Technology,2010,43(1):86-97.
[51]Samaranayaka A G P,Li-Chan E C Y.Autolysis-assisted production of fish protein hydrolysates with antioxidant properties from Pacific hake(Merluccius productus)[J].Food Chemistry,2008,107(2):768-776.
[52]Saiga A,Tanabe S,Nishimura T.Antioxidant activity of peptides obtained from porcine myofibrillar proteins by protease treatment[J].Journal of Agricultural and Food Chemistry,2003,51(12):3661-3667.
[53]谭洪亮,郁迪,王斌,等.金枪鱼鱼骨胶原肽的制备及抗氧化活性研究[J].水产学报,2014,38(1):143-148.Tan H L,Yu D,Wang B,et al.Preparation and evaluation of an antioxidant peptide from collagen hydrolysate of skipjack tuna fishbone[J].Journal of Fisheries of China,2014,38(1):143-148(in Chinese).
[54]Blokhina O,Virolainen E,Fagerstedt K V.Antioxidants,oxidative damage and oxygen deprivation stress:a review[J].Annals of Botany,2003,91(2):179-194.
[55]Liu W,Wang H Y,Pang X B,et al.Characterization and antioxidant activity of two low-molecular-weight polysaccharides purified from the fruiting bodies of Ganoderma lucidum[J].International Journal of Biological Macromolecules,2010,46(4):451-457.
[56]Shameem N,Kamili A N,Ahmad M,et al.Radical scavenging potential and DNA damage protection of wild edible mushrooms of Kashmir Himalaya[J].Journal of the Saudi Society of Agricultural Sciences,2017,16(4):314-321.
[57]Rossi M,Caruso F,Antonioletti R,et al.Scavenging of hydroxyl radical by resveratrol and related natural stilbenes after hydrogen peroxide attack on DNA[J].Chemico-Biological Interactions,2013,206(2):175-185.
[58]Qian Z J,Jung W K,Byun H G,et al.Protective effect of an antioxidative peptide purified from gastrointestinal digests of oyster,Crassostrea gigas against free radical induced DNA damage[J].Bioresource Technology,2008,99(9):3365-3371.
[59]Kim S Y,Je J Y,Kim S K.Purification and characterization of antioxidant peptide from hoki(Johnius belengerii)frame protein by gastrointestinal digestion[J].The Journal of Nutritional Biochemistry,2007,18(1):31-38.
[60]Wu W F,Li B F,Hou H,et al.Identification of ironchelating peptides from Pacific cod skin gelatin and the possible binding mode[J].Journal of Functional Foods,2017,35:418-427.
[61]徐兆刚,董周永,周亚军,等.抗氧化肽及其抗氧化活性评价方法研究[J].中国果菜,2014,34(4):55-58.Xu Z G,Dong Z Y,Zhou Y J,et al.Research progress of antioxidant peptides and antioxidant activity evaluation methods[J].China Fruit Vegetable,2014,34(4):55-58(in Chinese).